As a Greek, dips figure prominently on the table and one or two dips are on offer when serving guests (or ordered at a taverna).
One dip that’s on practically every taverna menu is Melitzanosalata, where eggplant gets charred on the grill, the meat is scooped out and a dip is made with the addition of garlic, olive oil and varying other flavourings according to your tastes.
A personal favourite of mine is this roasted red pepper dip. I can remember my family roasted and enjoying peppers from as early as my memory serves me.
I find it essential that peppers get charred on the grill and one can choose their usual method of sweating and then peeling the roasted peppers. A paper bag, plastic bag or a bowl with plastic wrap all achieve the same end-result of sweating the peppers so that the charred skins are easily removed.
This roasted red pepper dip also includes charred scallions, some sun-dried tomatoes, one charred hot pepper, some garlic, olive oil and of course…the ever present Feta cheese.
With a food processor taking up a spot in everyone’s kitchen, dips like these are easy to make. Again, the key here is to char/blacken the peppers so that you get that sublime smoky aroma and flavour.
If you have some red peppers lying around, try your hand at whipping up this dip. This dip is sweet from the red peppers, smoky, added punch from the scallions and garlic, tart and salty from the Feta. There’s just enough heat to make you perk up in your seats.
Roasted Red Pepper Dip
(appetizer for 4)
1 clove of garlic
2 green onions (char on an open flame for extra flavour)
2 oil-packed sun-dried tomatoes, rinsed
2 large roasted red peppers
1 hot banana pepper or chili flakes to taste
4-5 fresh basil leaves
approx. 1/4 to 1/3 cup extra-virgin olive oil
approx. 250 gr. roughly crumbled Feta cheese
dried Greek oregano for garnish
- Place your garlic, green onions, sun-dried tomatoes, peppers, basil in a food processor, pulse until finely chopped
- Add Feta chunks and pulse until desired consitsency achieved (be it chunky or smooth).
- Adjust seasoning (salt, pepper, more Feta, more oil) and place in a bowl topped with oregano. Serve with some crusty bread or pita bread as part of an array of appetizers or meze.
Note: original recipe appeared on my blog dated June 27th, 2007
35 Responses
This dip looks sensational. I roast peppers all the time but never turned them into a dip – and all those other ingredients must really give it a zing. great job on the rest of the food too.Happy belated Canada day.
Ok, so I’m moving to Toronto soon… can I please come to your next BBQ party?!?!?!?!
This assemble looks phenomenal Peter, that eggplant spread and the red pepper dip are calling my name!
That dip is very interesting and must taste really good! Everything else looks fantastic too…
Cheers,
Rosa
Looks wonderful! Oh, what a table!!! Eggplant… eggplant… eggplant…
I know of course melitzanosalata and tzatziki, but red pepper dip sounds very interesting!!
So, your quests are really lucky:))
sundried tomatoes, roasted red peppers & olive oil are my fave combiantions:-) .. just love the dip.. i made roasted red pepper hummus yesterday.
the avocado tzatziki wounds unique.. i suppose the creamy texture would combine really well for a change.
Nice twists to some great Greek classics. And that red pepper dip is really something Peter…a beautiful selection overall!
Great Mezze, Peter. I like the red pepper dip a lot. Especially now with the heat, this comes in handy.
Pepper on pepper? I am loving this (well, how could I not– big fan of heat and sweet)! Someone pass me the pita! :)
Your recipe for roasted red pepper dip sounds so amazing. Anything with a feta base works for me.
the avocado tzatziki sounds very interesting!! thank you for another great post!
I love the greek dips! And both of the dips look absolutely delicious! I am a huge fan of the eggplant dip, so great that I now know where to find the recipe. We’re planning a BBQ here soon, so we will definitely be making either one or two of these dips!
ooh yum! I do a really similar dip to this Peter – although I don’t add the tomatoes – I’m going to try it though for a bit of extra oomph!
All three of those dips look sensational.
I love the color of the red pepper dip. Every summer I make huge batches of slow-roasted tomatoes and I freeze them. Then, for the rest of the year, I substitute them in recipes that call for sun-dried tomatoes. This recipe is going on my list.
Avacado Tzaziki is a great idea. We have some people in the family who are a deathly allergic to avacado, but when I cook with friends at their house, I will make this for sure.
That’s a mind blowing dip Petah…I love it! Also love the ever present feta in Greek food. Everything looks gorgeous!!
the simple act of putting fish in patty form and frying it up makes it infinitely more appealing to me. those dips on the side wouldn’t hurt, either. this is good food.
You are so right about dips Peter: such a classic on the Greek table!
The red pepper dip looks and sounds absolutely wonderful. I’m going to give that a try!
The red pepper dip looks fabulous, but I must say I might be even more intrigued by the avocado tsatsiki. Wonderful combination.
It’s wonderful to learn from your blog that feta cheese can be used in so many various dishes. Your red pepper dip is a must try.
Roasted red pepper dip is one of my favorites too. Such a perfect meal solution when the temperatures soar!
I’ve recently tried the eggplant dip at a local Greek restaurant and absolutely loved it. I would love to give the red pepper dip a try as I have a slight obsession with using roasted peppers recently!
I love your long white platters. I’m a sucker for white serving dishes. Those would go great with my collection.
It all sounds like a perfect way to enjoy good food with friends Peter.
A lovely array of dips. I especially like the addition of avocado to the tzatiki
That roasted red pepper dip is right up my alley. I will definitely be giving it a try. I’m sure thinned out with some olive oil, or even stock, it would be a great pasta sauce too!
What a great collection of dips. They all sound great. Sounds like you had a wonderful meal for Canada Day.
What a wonderful way to celebrate Canada Day! I am intrigued by the idea of avocado tzatziki – definitely want to give that a try. Ditto the red pepper dip which looks like a bowl of heaven.
You can never go wrong with Roasted Red Pepper Dip. One of my favorites is this one for Muhammara or Roasted Red Pepper Dip with walnuts. Enjoy!
AVOCADO TZATZIKI?!?!? OMG, how have I not heard of this before?!?
I love avocado and I am so going to make this!
And I love melitzanosalata. There is a restaurant in Greek town here that has a cold appetizer platter that serves that as well as tzatziki and tirokafteri. I can make a meal out of that platter!
This red pepper dip is one amazing son of a gun!